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Chicken Cacciatore Sandwich

45 Mins


1 ¼ Pounds Boneless, Skinless Chicken Thighs

½ Teaspoon Salt

¼ Teaspoon Freshly Cracked Pepper

2 Tablespoons Extra-Virgin Olive Oil

1 Medium Yellow Bell Pepper, chopped

1 Medium Onion, chopped

3 Cloves Garlic, minced

2 Teaspoons Fresh Oregano, chopped, plus more for garnish

¼ Teaspoon Crushed Red Pepper

⅓ Cup Burgundy Cooking Wine

1 (15-oz.) Can Diced Tomatoes

6 Martin’s Big Marty’s Rolls, split and toasted

¾ Cup Shredded Romano Cheese

Serves: 6


Step 1

Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned on both sides, about 8 minutes. Transfer to a plate.

Step 2

Add bell pepper and onion to the pan; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, oregano, and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until most of the wine is reduced, about 1 minute. Add tomatoes and the chicken. Reduce heat to maintain a simmer, cover and cook until the chicken is tender and cooked through, about 15 minutes.

Step 3

Remove from heat. Using two forks, shred the chicken into large pieces. Divide the chicken mixture among Big Marty’s Rolls and top with cheese and more oregano, if desired. Serve warm.

Recipe adapted from: